Silky Perfection
Classic Carbonara by chef_maria · Created Jan 25, 2026
Experiment Notes
Finally nailed it! The key is adding cold butter to the egg mixture.
Ingredients (9 items)
- 400g Spaghetti
- 200g Guanciale (cubed)
- 3 Eggs (whole, room temperature)
- 3 Egg yolks (room temperature)
- 120g Pecorino Romano (finely grated)
- 30g Parmigiano Reggiano (finely grated)
- 2 tbsp Unsalted butter (cold, cubed)
- 2 tsp Black pepper (freshly ground)
- Salt (for pasta water)
Equipment Needed
Total cleanup difficulty: 14
Instructions
-
Bring a large pot of well-salted water to boil. Add pasta. Water should taste like the sea.
Skill: (Beginner) -
Cut guanciale into small cubes.
⏱️ 5 min Skill: (Easy) -
Whisk eggs, yolks, both cheeses, and pepper. Add cold butter cubes. Cold butter is the secret - it helps emulsify.
⏱️ 3 min Skill: (Easy) -
Cook guanciale in a cold pan over medium heat until crispy.
⏱️ 8 min Skill: (Intermediate) -
When pasta is 1 minute from done, reserve 2 cups pasta water.
Skill: (Beginner) -
Drain pasta and add to guanciale. Remove from heat immediately.
⏱️ 1 min Skill: (Easy) -
Wait 1 full minute, tossing occasionally. Pan should be warm, not hot. Patience is key here.
⏱️ 1 min Skill: (Intermediate) -
Add 1/4 cup pasta water, then slowly stream in egg mixture while tossing constantly. Never stop tossing - movement prevents scrambling.
⏱️ 2 min Skill: (Advanced) -
Keep tossing and adding pasta water until sauce is silky and coats the pasta. Should look like heavy cream.
⏱️ 2 min Skill: (Advanced) -
Serve immediately with extra cheese and generous pepper.
⏱️ 1 min Skill: (Beginner)
Ratings & Results
Taste: Perfect! Rich, savory, peppery - exactly like in Rome.
Texture: Silky smooth sauce that clings to every strand.
Appearance: Beautiful golden color, glossy finish.
Would Change: Nothing - this is my definitive version!
Comments (1)
The cold butter tip is genius! Made this last night and it was restaurant quality.